Codename : Mountain Portage Londinium Alethorpe
Doing my own research, I was looking for other styles of the British Isles, and discovered a rare one called a London Brown Ale. It tends to be very low alcohol, in the 3% range, brownish in colour, and a little sweet. This is my first attempt!
- 15 oz Maris Otter (3.8L)
- 3 oz Crystal dark malt (100L)
- 2 oz Caramel malt (120L)
- 2 oz Oatmeal (1.3L)
- 2 oz Pale chocolate malt (225L)
- 0.2 oz Sasquatch hops at 30 minutes
- 1 oz Lactose sugar at 20 minutes
- 1/4 tsp Irish Moss (optional) at 15 minutes
- 2 ml London dry ale yeast.
BJCP Style : London Brown Ale
Anticipated ABV : 3.2%
Anticipated IBU : 17
Anticipated SRM : 28
Pre-boil SG : 1.027
Original SG : 1.038
Target SG : 1.014
Brewhouse (in)efficiency : 67%
- Prepare 6.4L strike water at 158F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 158F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, lactose and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool dark place for primary fermentation for 10-14 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 4 weeks.
- Tips to perspective brewers, doing other research, I found recommendations to use crystal malts above 80L, and to utilise 20-25% crystal malts in the grain bill.
- The higher mash temp is chosen to make the wort more dextrinous, that is sweeter.
- Some brewers use lactose to help get the wort sweeter, I followed suit.
Brew day : 15-Sept-2023